Name: Easy Focaccia (3 Ways) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 400 ml warm water (200 ml boiling water + 200 ml cold water); 7 g maple syrup; 7 g instant yeast; 7 g salt; 1 tbsp olive oil (plus additional for drizzling); 500 g white bread flour; 2 tsp dried rosemary (for topping)

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Introduction

Focaccia is a wonderfully airy and flavorful Italian bread that’s surprisingly easy to make at home. This simple recipe guides you through creating the perfect soft, golden crust with fragrant rosemary. Whether you enjoy it plain or topped your way, homemade focaccia is a real treat.

The image shows three distinct flatbreads stacked vertically on a wooden board with a white marbled background. The top flatbread has a crispy, browned crust topped with melted orange-yellow cheese, bright red pepperoni slices, and green jalapeño rings scattered evenly across the surface. The middle flatbread is covered with a thick white glaze drizzled over golden brown, soft cinnamon rolls, with hints of red fruit jam visible beneath the glaze. The bottom flatbread has a golden brown crust topped with a dense layer of finely chopped green herbs, including parsley and small red chili pieces, spread evenly across the surface, giving it a fresh and spicy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 ml warm water (200 ml boiling water + 200 ml cold water)
7 g maple syrup
7 g instant yeast
7 g salt
1 tbsp olive oil (plus more for drizzling)
500 g white bread flour
2 tsp dried rosemary

Instructions

Step 1: In a mixing bowl, combine 400 ml warm water, 7 g maple syrup, 7 g instant yeast, 7 g salt, 1 tbsp olive oil, and 500 g bread flour. Stir the mixture using a dough hook on a mixer or a fork in a clockwise motion for about 1 minute until a dough forms. Cover the bowl with a tea towel and place it in the oven with only the light on, creating a warm environment. Let the dough rise for 10 minutes.
Step 2: Remove the bowl from the oven and slightly wet your hands. Fold the dough by lifting a section and folding it over itself, turning the bowl and repeating around 8 times. Return the bowl to the oven, covered with the tea towel, for another 10 minutes.
Step 3: Repeat the folding process followed by a 10-minute rest in the oven two more times, for a total of three folds and rises. The dough should grow in size after each fold.
Step 4: Drizzle a baking tray (around 13×9 inches or with 1-2 inch edges) with olive oil. Transfer the dough into the tray and spread it out evenly. If your tray isn’t non-stick, line it with parchment paper. Cover with a tea towel and allow the dough to rise in the oven for 2 hours.
Step 5: Preheat the oven to 180°C fan (400°F). Remove the dough from the oven and drizzle more olive oil on top. Use your fingers to dimple the dough, creating air pockets. Drizzle again with olive oil, sprinkle with dried rosemary and flaky salt. Bake in the preheated oven for 30 minutes until golden, slightly crunchy, and fluffy.
Step 6: Take the focaccia out of the oven and let it cool before serving. Enjoy your homemade focaccia warm or at room temperature.

Tips & Variations

Make sure your yeast is fresh and within its use-by date for best rising results.
Try topping your focaccia with caramelized onions, olives, or cherry tomatoes for different flavors.
Use sea salt flakes instead of regular salt on top for a delightful crunch.
If you don’t have a mixer, gentle hand-stirring and patience work just as well.

Storage

Store focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, freeze the cooled focaccia wrapped tightly in plastic wrap and foil for up to 1 month. Reheat by warming in a 180°C (350°F) oven for 10-15 minutes to refresh its texture and flavor.

How to Serve

The image shows three rectangular flatbreads stacked vertically against a white marbled texture background. The top flatbread is a spicy pepperoni pizza with a thin golden crust, topped with melted cheese, dark red pepperoni slices, and green jalapeño rings scattered across the surface, some edges slightly browned. The middle layer is a sweet cinnamon roll flatbread with a soft, bumpy texture covered evenly in white glaze frosting that pools around the cinnamon rolls, giving it a shiny and sticky look with a light golden-brown underneath. The bottom flatbread has a crispy golden crust covered with a thick green herb sauce made from finely chopped parsley, cilantro, and small pieces of red chili, spread generously and evenly. All three layers showcase distinct textures and colors, with a clear separation between them, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of maple syrup?

Yes, regular sugar works well as a substitute for maple syrup in this recipe. Just use the same quantity to feed the yeast.

What if I don’t have dried rosemary?

You can replace dried rosemary with fresh rosemary, roughly doubled in quantity, or experiment with other herbs like thyme or oregano for a different aroma.